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len440

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Everything posted by len440

  1. You may call or email Kamaado Joe about this
  2. What are you planning on cooking?
  3. Smoked Gouda or sharp cheddar Grand daughters grilled cheese sandwich it's velveta ( i think it's a cheese)
  4. Great dinner best kind of steak looks like done to perfection. Cabbage and Brussel sprouts? I would be sleeping out side.
  5. A big amen John great end to a good day. Once our brains make the transition from drinking for effect or to party, to noticing what we are drinking and enjoying the flavor of bourbon. Cheers
  6. Rod welcome. Those weren't heaps of mistakes those were heaps of learning experiences
  7. Any knife as long as it's SHARP !! Boning knife fillet knife chefs knife ect. What ever you're comfortable using.
  8. I don't have this type of vent but i remember on a few posts they rotated the whole vent assembly so gravity wouldn't pull the wheel down you may have to dig around to find it or maybe someone can remember it.
  9. Jark I have thought about i should have spent the bucks for a big joe but there is only the 2 of us, but with some thought and planning i can get the whole family on the grill when they come over. My son when he does his buys spare ribs and makes his own st louis cut ribs the rib tips and that flappy thing he cuts off ( I'm sure there is a real name for this) and has them for his grill treats. My Mom would use those when she made pasta sauce. AO the bad thing is I was half way through reading it before i realized it sounded familiar
  10. 1984 Like you said you need practice with the grill. Each grill is different and what works for Temple, Daddy ,and Golf might not work exactly for you. I use the finger gap but i have a classic II .The jr. my be more sensitive with the vent settings
  11. I don't enjoy fall off the bone either yours may have cooked at too high a temp or too long or a combo of both. I do mine at 225 -250 for 4-5 hrs, but there is no prefect temp or time. It will take a few cooks to find the sweet zone for ribs. The crispy ends on the racks are what hangs over the edge of the deflector and is in the direct line of fire (no pun intended) of the heat rising up from the edges of the deflector or slo roller. I usually cut the small ends off and use them for the grillers treats.
  12. I don't enjoy fall off the bone either yours may have cooked at too high a temp or too long or a combo of both. I do mine at 225 -250 for 4-5 hrs, but there is no prefect temp or time. It will take a few cooks to find the sweet zone for ribs. The crispy ends on the racks are what hangs over the edge of the deflector and is in the direct line of fire (no pun intended) of the heat rising up from the edges of the deflector or slo roller. I usually cut the small ends off and use them for the grillers treats.
  13. Second cook looks good keep it up Thanks for the pics
  14. Welcome glad these posts are helping you go from gas to charcoal the learning will be fun and tasty did you see this
  15. Life is tooooooo short not to enjoy it. I failed to mention that he makes his own beer also. What I gather from this postings is that we enjoy BBQing and it's not really a chore, and I really have to give a big pat on the back for the ones that cater their weddings
  16. I just love it when the bone slides out Looks great. I agree I serve it the way you did let the guests do their thing with the sauce
  17. I have fond memories of enjoying a hot tub while watching the new years come in and the snow falling on us. I should confess a few bottles of pinot noir was involved.
  18. Doing Kansas rubbed rib for the 4th just about ready to fire the classic II for hickory smoking. Wonder how many oinkers are going to be eaten today. Happy Independence Day everyone
  19. AS you learned the thermometer can be off and you can cook at various temps and still make good pulled pork. Good luck on your second butt and have a Happy independence day. As a side question is that steam coming off your hot tub or are you having a giant shrimp boil?
  20. Each picture looks better than the one before. Sometimes the grill has a mind of its own Looking forward to the final pic Happy Independence day
  21. Waiting for the results off to a good start
  22. Hope your fish turned out ok by the way your setup looks like a scene from a 50s sfi movie
  23. Your pulled port turned out awesome and you learned something sounds like a good cook
  24. MD congrats on the little one. Looking at your other pics I think she will grow up to be a grill master
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